Spray a 10x15-inch jelly roll pan with non-stick spray (this will keep the parchment paper from slipping.) Line the pan with parchment paper and spray parchment paper with non-stick spray. You want everything to release easily after baking.
In a medium size bowl, mix flour, baking powder, baking soda, salt and pumpkin pie spice together. Set aside.
Using a hand held electric mixer (or a stand mixer), beat sugar and eggs together in a large mixing bowl. Beat until creamy - about 1 to 2 minutes.
Mix in pumpkin and vanilla extract. Gradually mix the dry ingredients into the wet ingredients (a little at a time) Do not overmix.
Pour cake batter into prepared baking pan and evenly spread out.
Place in oven and bake for 13 to 15 minutes. Cake will bounce back when done.
While cake is baking, dust a large, clean, thin kitchen towel with powdered sugar.
Once cake is fully baked, working quickly while cake is still hot, carefully turn over cake onto kitchen towel and gently remove parchment paper.
Starting on the short end of the cake, roll up cake with the towel. This must be done while cake is still warm so it won’t break.
Keeping it rolled up in the kitchen towel, let roll cool on a rack for 2 to 3 hours or in the refrigerator for about 45 minutes.
At this point, cake can be kept in the refrigerator over night and finished the next day if you prefer.
For the filling:
Using a handheld electric mixer, beat softened cream cheese, powdered sugar, butter and vanilla together until smooth and creamy.
To prepare the roll:
When cake has cooled, gently unroll cake.
Spread filling evenly over entire cake.
Gently roll cake back up.
Cover roll with plastic wrap and place in the refrigerator for one hour.
Cut into 1-inch slices using a sharp knife. To serve, dust with powdered sugar if desired.
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Notes
You will need a 10x15-inch jelly roll baking pan for this recipe. If the cake is too thick, it won't be able to roll up properly.
Store cake in a tightly covered container in the refrigerator up to 4 days, or in the freezer up to 2 months.
Room temperature cream cheese is important. If it's still cold when you try to mix it, you'll end up getting lumps.
The cake has to be rolled while still warm so have everything ready to go when cake is done. Rolling the cake while warm keeps it from breaking and separating. Just be careful and wear your oven mitts.